EASY RICE COOKER MAC 'N CHEESE
I bought a rice cooker and wanted to use it for more than just rice. I've made this mac 'n cheese several times and it always comes out delicious! If you like your mac 'n cheese nice and crusty, leave the pot on warm for another 10 to 15 minutes after stirring the cheeses into the cooked macaroni.
Provided by Terri Gage Foster
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes
Time 40m
Yield 3
Number Of Ingredients 8
Steps:
- Mix macaroni, broth, and almond milk together in the rice cooker and cook according to manufacturer's instructions until macaroni is tender yet firm to the bite, 30 to 40 minutes.
- Stir Cheddar cheese, mozzarella cheese, Parmesan cheese, paprika, salt, and pepper into macaroni mixture until cheeses are melted.
Nutrition Facts : Calories 417.1 calories, Carbohydrate 43.7 g, Cholesterol 49.6 mg, Fat 16.2 g, Fiber 2.1 g, Protein 23 g, SaturatedFat 9.4 g, Sodium 506.8 mg, Sugar 4.7 g
CREAMY MACARONI AND CHEESE
This is the ultimate creamy mac and cheese recipe. It's saucy, thick and very rich, with a wonderful cheddar flavor. Once you taste it, you'll be hooked. -Cindy Hartley, Chesapeake, Virginia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions. , Meanwhile, preheat oven to 350°. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add 1-1/2 cups milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in sour cream, Velveeta, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted. Add additional milk to reach desired consistency. , Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt. baking dish. Stir in cream sauce. , Bake, uncovered, 35-40 minutes or until golden brown and bubbly.
Nutrition Facts : Calories 653 calories, Fat 46g fat (30g saturated fat), Cholesterol 143mg cholesterol, Sodium 1141mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 1g fiber), Protein 25g protein.
CREAMY PRESSURE COOKER MACARONI AND CHEESE
This yummy, creamy macaroni and cheese is the perfect comfort food! Super simple to make in a pressure cooker, you will have this on the table in no time.
Provided by Christina
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Combine water, macaroni, butter, mustard powder, hot sauce, and salt in a multi-functional pressure cooker. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir the macaroni. Keep pot on the Warm setting. Slowly add American cheese, processed cheese, and Parmesan cheese; allow to melt. Gradually stir in heavy cream until desired thickness is reached.
Nutrition Facts : Calories 541 calories, Carbohydrate 44.8 g, Cholesterol 90.8 mg, Fat 30.2 g, Fiber 1.8 g, Protein 22.1 g, SaturatedFat 18.3 g, Sodium 1294.1 mg, Sugar 3.3 g
RICE COOKER MAC AND CHEESE
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the macaroni, salt and 2 cups water in a rice cooker. Set the rice cooker on the standard white rice cycle and cook for 30 minutes, or until the cooking cycle is almost complete and most of the water is absorbed.
- Stir in the milk, Cheddar, processed cheese product, mustard and black pepper. Close the lid, turn the cooker to the warm setting, and let cook, stirring occasionally so the bottom doesn't burn, until the cheese is melted and the milk is well incorporated, about 10 minutes.
CREAMY MACARONI AND CHEESE
There are two schools of thought about macaroni and cheese: Some like it crusty and extra-cheesy (here's our recipe), while others prefer it smooth and creamy. But most people are delighted by any homemade macaroni and cheese. It is light years ahead of the boxed versions. This creamy version has one powerful advantage for the cook: There's no need to preboil the pasta. It cooks in the oven, absorbing the liquid from the dairy products.
Provided by Julia Moskin
Categories brunch, dinner, easy, lunch, weekday, casseroles, main course, side dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to grease a 9-inch round or square baking pan.
- In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper. Reserve 1/4 cup grated Cheddar for topping. In a large bowl, combine remaining grated Cheddar, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
- Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 26 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 15 grams, Sodium 496 milligrams, Sugar 5 grams, TransFat 1 gram
RICE COOKER MAC AND CHEESE
I just got a Wolfgang Puck rice cooker from HSN and it came with a recipe book. I was surprised by the things that can be made besides rice. This is easier than opening a box of Kraft mac and cheese and sooooooooo much better too.
Provided by PA Cindy
Categories Cheese
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Combine macaroni, broth and cream in Rice Cooker, press cook and stir occasionally.
- When machine switches to keep warm, add remaining ingredients and stir thoroughly until all cheese is melted.
- Press Cook again. The Rice Cooker will switch to keep warm after just a few minutes; this is the point where the cheese on the bottom turns that delicious brown. Serve.
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- Add the macaroni and vegetable broth to the rice cooker. Close the lid and cook on the "steam" setting for 5 minutes. It may take 5-7 minutes to come up to temperature before it begins counting down the 5 minutes of cook time. Stir the pasta twice during cooking, once when the cook time begins to count down, and again when there is about 2 minutes left. Close the lid promptly after stirring each time.
- While the pasta is cooking, cut the cream cheese into chunks. After 5 minutes of cooking, the pasta should have absorbed all of the broth (if not, cook a few minutes longer). Turn the rice cooker to the "keep warm" setting, and add the milk and cream cheese. Stir until the cream cheese has melted.
- Finally, add half of the shredded cheddar and stir until it has melted, then repeat with the second half. If the cheese sauce becomes too thick or dry for your liking, simply stir in an extra splash of milk. Serve hot.
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